Chef Paul's

Great place to go, unique french style <br> The portion sizes and combinations and dishes on the prix fixe menus balance light and rich dishes in a medley of flavors, with really imaginative sorbets serving as palate cleansers between ... more

Great place to go, unique french style <br> The portion sizes and combinations and dishes on the prix fixe menus balance light and rich dishes in a medley of flavors, with really imaginative sorbets serving as palate cleansers between the appetizer and entree courses. All this, and you never know when Chef Paul will send a little something extra from the kitchen. less

If Chef Paul only rates as a "4 star" than I have to ask what constitutes a "five star" in Oakland or anywhere in the East Bay (excluding Chez Panisse of course). Chef Paul's is misleading, tucked away on Piedmont avenue in what looks at first gl ... more

If Chef Paul only rates as a "4 star" than I have to ask what constitutes a "five star" in Oakland or anywhere in the East Bay (excluding Chez Panisse of course). Chef Paul's is misleading, tucked away on Piedmont avenue in what looks at first glance more like a real-estate office than a premier restaurant. But- once seated, you realize that something special is taking place here. The lobster bisque is good enough to take a bath in- literally the best bisque I've ever tried. Chef Paul (the namesake is indeed your chef) has an absolute mastery of the craft. He is also known to serve up impromptu 3 course menus on monday night if you happen to show up- even though the restaurant is actually closed for his cooking class. In fact- you'll likely get him as your waiter and chef on these occasions- a special treat of its own. This is a world-class eating experience- certainly one not to be missed. So I say again-which Oakland restaurants would anyone rate higher?? less

We had a party of 8 people for an early (5:00PM) dinner, Saturday 12/13/97. We had the advantage of being the first diners for the evening and our service was outstanding. Among the eight, we tried all of the three full course dinners for the evening ... more

We had a party of 8 people for an early (5:00PM) dinner, Saturday 12/13/97. We had the advantage of being the first diners for the evening and our service was outstanding. Among the eight, we tried all of the three full course dinners for the evening. The main dishes were lamb, veal and venison. All received raves.The lobster bisque was the best I have ever had. Intersting desserts. The wine list, though short, provided us with a very good chanpagne and a very pleasant Merlot. Granted this has been my first visit but I do not understand the other reviews. This is an excellent restaurant comparable to many of the fine places in San Francisco. less

Yes, Chef Paul's is the best in Oakland. Yes, the cuisine is more "classic French" than Italian -- But don't think that means that anything is too heavy or buttery. The portion sizes and combinations and dishes on the prix fixe menus balance light ... more

Yes, Chef Paul's is the best in Oakland. Yes, the cuisine is more "classic French" than Italian -- But don't think that means that anything is too heavy or buttery. The portion sizes and combinations and dishes on the prix fixe menus balance light and rich dishes in a medley of flavors, with really imaginative sorbets serving as palate cleansers between the appetizer and entree courses. All this, and you never know when Chef Paul will send a little something extra from the kitchen. While the entrees are superb (and the lobster bisque is the best!), I think it's vegetables that really test a restaurant. It's hard for a moderately competent chef to ruin a good lamb chop, but easy to make vegetables blah. Chef Paul is a genius. Presentation is good and service genuinely friendly and helpful. less

We wholeheartedly agree with Bill Young. We consider Chef Paul restaurant one of the best in Oakland. The lobster bisque is rich -- rich with chunks of lobster floating in a deeply-flavored lobster stock enriched with cream. The restaurant's ambi ... more

We wholeheartedly agree with Bill Young. We consider Chef Paul restaurant one of the best in Oakland. The lobster bisque is rich -- rich with chunks of lobster floating in a deeply-flavored lobster stock enriched with cream. The restaurant's ambience is amenable to diners in jacket and tie or just jacket. It is a "special night out" place without being stuffy or intimidating. There are four prix fixe menus ranging in price from about $29 - $39 for three or four courses. The quality of the food as well as the presentation make Chef Paul's prix fixe menus the best bargains around. You will NOT come away hungry! And the wine list is good and affordable. The mark-up on wine is not out of this world. Our favorites: the lobster bisque, foie gras salad, smoked salmon appetizer, the venison, and the lamb. Desserts are great and housemade butter cookies to go with the coffee!! less

I don't understand the ratings assigned. Chef Paul's is one of the best restaurants in the E. Bay, and probably the best in Oakland. The wine list is the most complete since Narsai David's place on San Pablo Ave (Pot Luck). The waitstaff is frie ... more

I don't understand the ratings assigned. Chef Paul's is one of the best restaurants in the E. Bay, and probably the best in Oakland. The wine list is the most complete since Narsai David's place on San Pablo Ave (Pot Luck). The waitstaff is friendly and helpful without being intrusive or too familiar. But more importantly, the food served is world class. I usually order from the prix fixe menu, which changes daily, so I won't go into menu selections except to say that the Lobster Bisque has always been available and is the quin- tessence of its genre. From my experience, the style is more classic French than California. I've had veal, duck and lamb here, and all were executed flawlessly. Take some friends and have a great dining experience. Even better talk to Chef Paul about his Monday night special diners. These are diners for small groups where the evening is devoted to wine tasting and watching the chef prepare the various courses (in the kitchen) while he explains the techniques involved. less